In a large skillet, cook the beef over medium heat until no longer pink; drain. Stir in the beans, chilies, oregano, cumin and salt. Cook over medium-low heat for 3-4 minutes or until heated through.

Brush one side of each tortilla with butter. Spoon 1/2 cup of the meat mixture over half of unbuttered side. Sprinkle with 1/3 cup cheese; fold in half.

Place on a lightly greased baking sheet. Sprinkle each with a bit of paprika. Bake at 475 for 10 minutes or until crisp and golden brown. Cut into wedges and serve with your fav toppings (like sour cream, salsa, shredded lettuce and jalapenos!).